Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

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  • Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.

  • Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts

430 calories; protein 3.7g 8% DV; carbohydrates 56.2g 18% DV; fat 22.2g 34% DV; cholesterol 67.6mg 23% DV; sodium 315.7mg 13% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2014
I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using with this recipe. I drained the pineapple and saved the juice. The juiced equaled 3/4 cup, so my first concern was one cake mix having 2 1/4 cups of liquid with the water, oil and juice. I used it anyways, and the cupcakes baked up fine. My muffin tins aren't huge, and I got 38 cupcakes from this recipe, a lot more than the 12 the recipe states! Because I got so many cupcakes from this recipe, I had to make a batch and a half of the brown sugar/butter combination. I made 24 with dark brown sugar and 14 with light brown sugar. The recipe does not tell you when to flip the cupcakes out of the pan. WAIT for 5 minutes before flipping. This gives the butter mixture time to set up. It will make a mess, so make sure you have a cookie sheet or newspapers under the cooling rack when you flip them. The taste is wonderful, and we actually prefer the ones made with the dark brown sugar. Read More
(20)

Most helpful critical review

Rating: 3 stars
06/20/2017
This is quick and easy and I make it often. I have found that it works best in a mini-bundt cake pan without liners. Drizzling the brown sugar with butter is completely unnecessary and I omit the butter altogether. This makes 24 mini-bundt cakes. Read More
20 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/04/2014
I'm glad I read lutzflcat's review before I started these cupcakes. I trust her reviews and I knew I would have to do some tweaking, also. I had a 20oz. can of pineapple rings that I was using with this recipe. I drained the pineapple and saved the juice. The juiced equaled 3/4 cup, so my first concern was one cake mix having 2 1/4 cups of liquid with the water, oil and juice. I used it anyways, and the cupcakes baked up fine. My muffin tins aren't huge, and I got 38 cupcakes from this recipe, a lot more than the 12 the recipe states! Because I got so many cupcakes from this recipe, I had to make a batch and a half of the brown sugar/butter combination. I made 24 with dark brown sugar and 14 with light brown sugar. The recipe does not tell you when to flip the cupcakes out of the pan. WAIT for 5 minutes before flipping. This gives the butter mixture time to set up. It will make a mess, so make sure you have a cookie sheet or newspapers under the cooling rack when you flip them. The taste is wonderful, and we actually prefer the ones made with the dark brown sugar. Read More
(20)
Rating: 4 stars
02/13/2014
First, I don't have a clue where you'd find a 12.5 oz can of pineapple (it's 8 or 20 oz in my area). I used a 20-oz can, and measured out 12.5 oz. Second, there's almost too much of everything for 12 cupcakes. I filled the muffin cups up to the top (trying to use all of the batter) which made them dome too much, and I still had enough batter left for another 2-3 cupcakes. The topping overflowed/oozed out of the muffin cup spilling onto the bottom of the oven, baking on to the top of the muffin pan, and leaving a mess to clean up. I left the cupcakes cool completely (recipe doesn't tell you what to do), put a large cutting board on top of the muffin pan, and then flipped it over. If I were to make again, I think I'd try an 8-oz can of pineapple tidbits, 2/3 cup of brown sugar, and about 5 Tbsp of butter. That way the muffin cup would be less full leaving room for more cake batter and, hopefully, using up all of it. I'm giving this 4 stars because in spite of these things, they were moist and full of flavor, but some tweaking is necessary to make this a 5 star recipe. Read More
(14)
Rating: 5 stars
07/27/2014
My husband says it's the best pineapple upside-down cake he's ever had. It was very moist! HOWEVER, this obviously makes more than 12 cupcakes! I just made mine in a 9X13 pan (using a 20oz. can of tidbits)and it came out perfect! Because of the different pan, I cooked mine for about 30-35 min. Very good and I will make this again! Read More
(12)
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Rating: 5 stars
09/27/2015
This was easy and fast. I did measure out my brown sugar and used 1t per cupcake also did the same with butter and used 1/2t...Only had pineapple rings so used one per cupcake left out the cherries and added the 1 cup of juice from the can in place of water....Yummy Read More
(4)
Rating: 4 stars
03/03/2014
A whole box of cake mix was way too much for 12 cupcakes. I used the cupcake liners and they came out swimming in butter on the bottom even though I didn't use all the melted butter. I made a round upside down cake with the leftover cake mix repeating process for the cupcakes. Read More
(3)
Rating: 5 stars
03/12/2017
This dessert came out perfect. I made them in muffin pans (not cupcake). They look so pretty when they are removed from the pan. Everyone loved them! Read More
(2)
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Rating: 4 stars
02/28/2015
Next time I will add more butter and brown sugar at the bottom but the cakes were really good (even a few days later). Read More
(1)
Rating: 4 stars
07/24/2016
These cupcakes had an awesome taste. They looked just like the picture. My only problem was they crumbled apart (seemed too moist) so if I made it again I'd use a little less juice in the cake mix. Read More
(1)
Rating: 5 stars
05/18/2016
Loved this recipe! Followed instruction and everthing came out perfect. Read More
Rating: 3 stars
06/20/2017
This is quick and easy and I make it often. I have found that it works best in a mini-bundt cake pan without liners. Drizzling the brown sugar with butter is completely unnecessary and I omit the butter altogether. This makes 24 mini-bundt cakes. Read More